PRICES ARE SUBJECT TO 10% GOV, TAX & 8% SERVICE. PRICE ARE QUOTED IN ‘000’ RUPIAH
190 Fire-Roasted Octopus
Succulent, charred octopus, seasoned with bold sazón spices and complemented by a rich salbitxada sauce. Finished
with a touch of sweet chancaca syrup and a refreshing salsa criolla.
220 Marbled Tri-Tip Carpaccio
Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon
preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed
with smoked butter.
200 Red Seafood Chowder
Hearty and smoky chowder with black cod, plump bay scallops, juicy prawns, and tender cherry stone clams. Topped
with crispy bacon and fresh dill, served with warm, buttery sourdough.
190 Creamy Tuna Tartare
Delicate tuna tartare in a rich crème fraîche, accented with luxurious truffle oil, Sicilian salsa fritella, and served
with crispy, earthy tempeh crackers.
170 Miso Butterscotch Quail
Crisp-skinned BBQ quail glazed in a velvety miso butterscotch, served with a vibrant pomegranate salsa and
creamy walnut skordalia.
160 Whipped & Fried Gorgonzola
Deep fried iced gorgonzola, accompanied by salt-baked beetroot, creamy arugula pesto, truffle honey toasted
walnuts, and a zesty blood orange vinaigrette.
APPS & SHAREABLES
Exotic Funghi Pappardelle Carbonara 220
Fresh pappardelle pasta enveloped in a decadent carbonara sauce, with house-cured pork jowl, earthy exotic
mushrooms, truffle oil, and shaved parmesan for a rich finish.
Matara braised beef cheek
A fragrant spiced curry with coconut milk, tangy tamarind, long black pepper for deep, vibrant flavors. Paired with
golden basmati pilaf, spicy mango achar, cucumber raita, crisp papadams for an irresistible South Indian feast.
350
Slow-cooked, tender confit pork belly, paired with apple-ginger ale pommes purée, crispy pork scratchings, and a
tangy cuciwis slaw. Topped with black pudding crumb and a fragrant parmesan-sage velouté.
Confit Pork Belly 260
Burrata & organic chicken parmigiana
A comforting dish of crispy breaded chicken, creamy burrata, heirloom tomatoes, black garlic purée, kalamata olives,
and crispy house-hung pancetta. A perfect harmony of comfort and flavor.
300
Prawn Agnolotti
Handmade prawn-filled agnolotti pasta, complemented by steamed prawn meat, served in a bright piccata
sauce with white wine, capers, and parmesan. A sprinkle of fresh spring onion completes this dish.
320
Portuguese-style linefish
Crispy-skinned line fish served atop saffron-infused potato purée, with smoky piri-piri roasted peppers, and a
tomato-olive concasse. Finished with fried leek ribbons and fresh oregano.
270
MAINS
A perfectly seared Wagyu rump fillet steak, accompanied by a silky sweet corn purée, three-root pave, and tangy
pickled beetroot. Served with rich café de Paris butter and a velvety red wine jus.
650 220g F1 Wagyu MB 6+ Rump Fillet
290 Seared yellowfin tuna in beef tallow
Velvety sweet potato purée, charred asparagus spears, nutty sesame-black lime crumble, and a vibrant mango-wasabi
relish for a pairing unlike any other.
CAVIAR SELECTION
Accompanied by freshly made buckwheat blinis, crème fraîche, and caper berries
28g | 3.800 Aquatiar Beluga
The pinnacle of culinary refinement, Beluga caviar is revered for its exceptional size and tenderness.
Each delicate pearl offers a symphony of flavours—elegant, complex, and indulgent—captivating the
most discerning palates.
28g | 1.950 Aquatiar Russian Sturgeon
A true delicacy with a luxurious flavour profile. These smooth, creamy eggs melt in the mouth,
delivering an intricate balance of richness and subtle nutty undertones, leaving a soft, lingering
taste.
Ingredients : caviar, salt. No GMOs. No Preservatives.
190 Fire-Roasted Octopus
Succulent, charred octopus, seasoned with bold sazón spices and complemented by a rich salbitxada sauce. Finished
with a touch of sweet chancaca syrup and a refreshing salsa criolla.
220 Marbled Tri-Tip Carpaccio
Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon
preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed
with smoked butter.
200 Red Seafood Chowder
Hearty and smoky chowder with black cod, plump bay scallops, juicy prawns, and tender cherry stone clams. Topped
with crispy bacon and fresh dill, served with warm, buttery sourdough.
190 Creamy Tuna Tartare
Delicate tuna tartare in a rich crème fraîche, accented with luxurious truffle oil, Sicilian salsa fritella, and served
with crispy, earthy tempeh crackers.
170 Miso Butterscotch Quail
Crisp-skinned BBQ quail glazed in a velvety miso butterscotch, served with a vibrant pomegranate salsa and
creamy walnut skordalia.
160 Whipped & Fried Gorgonzola
Deep fried iced gorgonzola, accompanied by salt-baked beetroot, creamy arugula pesto, truffle honey toasted
walnuts, and a zesty blood orange vinaigrette.
APPS & SHAREABLES
Exotic Funghi Pappardelle Carbonara 220
Fresh pappardelle pasta enveloped in a decadent carbonara sauce, with house-cured pork jowl, earthy exotic
mushrooms, truffle oil, and shaved parmesan for a rich finish.
Matara braised beef cheek
A fragrant spiced curry with coconut milk, tangy tamarind, long black pepper for deep, vibrant flavors. Paired with
golden basmati pilaf, spicy mango achar, cucumber raita, crisp papadams for an irresistible South Indian feast.
350
Slow-cooked, tender confit pork belly, paired with apple-ginger ale pommes purée, crispy pork scratchings, and a
tangy cuciwis slaw. Topped with black pudding crumb and a fragrant parmesan-sage velouté.
Confit Pork Belly 260
Burrata & organic chicken parmigiana
A comforting dish of crispy breaded chicken, creamy burrata, heirloom tomatoes, black garlic purée, kalamata olives,
and crispy house-hung pancetta. A perfect harmony of comfort and flavor.
300
Prawn Agnolotti
Handmade prawn-filled agnolotti pasta, complemented by steamed prawn meat, served in a bright piccata
sauce with white wine, capers, and parmesan. A sprinkle of fresh spring onion completes this dish.
320
Portuguese-style linefish
Crispy-skinned line fish served atop saffron-infused potato purée, with smoky piri-piri roasted peppers, and a
tomato-olive concasse. Finished with fried leek ribbons and fresh oregano.
270
MAINS
A perfectly seared Wagyu rump fillet steak, accompanied by a silky sweet corn purée, three-root pave, and tangy
pickled beetroot. Served with rich café de Paris butter and a velvety red wine jus.
650 220g F1 Wagyu MB 6+ Rump Fillet
290 Seared yellowfin tuna in beef tallow
Velvety sweet potato purée, charred asparagus spears, nutty sesame-black lime crumble, and a vibrant mango-wasabi
relish for a pairing unlike any other.
CAVIAR SELECTION
Accompanied by freshly made buckwheat blinis, crème fraîche, and caper berries
28g | 3.800 Aquatiar Beluga
The pinnacle of culinary refinement, Beluga caviar is revered for its exceptional size and tenderness.
Each delicate pearl offers a symphony of flavours—elegant, complex, and indulgent—captivating the
most discerning palates.
28g | 1.950 Aquatiar Russian Sturgeon
A true delicacy with a luxurious flavour profile. These smooth, creamy eggs melt in the mouth,
delivering an intricate balance of richness and subtle nutty undertones, leaving a soft, lingering
taste.
Ingredients : caviar, salt. No GMOs. No Preservatives.
Woodfired Steak Salad
A bold combination of miso-glazed eggplant, beetroot pesto, aged semi-hard cheese, sun-dried tomatoes,
pickled shallots, and a creamy tahini-miso dressing.
280
Burrata con Anatra
Creamy burrata paired with house cured duck prosciutto, heirloom tomatoes, fresh basil, balsamic glaze, and
toasted sourdough. Finished with an olive and garlic crumble for added texture.
250
Quinoa Verde
A vibrant medley of seasonal greens, red quinoa, toasted seeds, and roasted red onion vinaigrette. Perfectly
balanced and wholesome.
160
Add chicken or tuna confit for extra indulgence +30k
FRESH & HEARTY TABLE SALADS
Apple & Strawberry Crumble Tart
Warm buttery apple tart with almond
praline crumble, paired with strawberry gel,
vanilla pod gelato, and a delicate almond
crunch.
110
Tiramisu Unveiled
A decadent masterpiece from KU DE TA, featuring
silky mascarpone, coffee-soaked sponge, and a
whisper of cocoa. A reimagined classic designed to
impress.
110 Valrhona Glazed Vanilla Cheesecake
Velvety Valrhona chocolate-glazed vanilla
cheesecake, with blood orange jub jub,
orange marmalade gel, yuzu gelato, and
tangerine glass.
110
Sorbets Assortment
A refreshing selection of four house-made fruit
sorbets, each capturing the vibrant essence of
tropical flavors.
80
SWEET TREATS
PRICES ARE SUBJECT TO 10% GOV, TAX & 8% SERVICE. PRICE ARE QUOTED IN ‘000’ RUPIAH
580 Balinese Spiced Pork Neck - 500g
Marinated in aromatic base gede, served with crispy pork crackling, rich gravy, and vibrant sambal matah.
450 Ras el Hanout Spiced Whole Juvenile Octopus
Served with a preserved lemon labneh sauce, coriander, garlic confit oil.
900 Seaside Seafood Grill
A fresh medley of line-caught fish, tiger prawn, salt-and-pepper squid, and confit octopus, paired with charred
lemon and salbitxada sauce.
820 8-Hour Mechoui Lamb Shoulder - 500g
Slow-roasted to perfection, finished with harissa, creamy labneh, golden dukkah, and warm grilled saj bread.
1.500 Angus Chateaubriand Roast - 500g
A succulent tenderloin roast, served with a rich Café au lait sauce, fragrant thyme, rosemary, sea salt.
Certified Black Angus, Campbell, AUS, MB 3-4, 200+ days grain-fed.
250 Chili Cheese Rock Lobster - Please ask your server for available sizes
Fresh rock lobster, gently tossed in a chili cheese sauce and baked to perfection in the Josper oven.
Garnished with freshly chopped parsley, fresh lemon, chili flakes.
100g|
WOODFIRED FOR SHARING
Perfectly crafted dishes, thoughtfully prepared over a wood fire, designed to be shared and enjoyed together.
Note: Please allow 30–45 minutes for cooking and resting.
SIDES
choose 3 for 210k
90 Roasted Capsicum Salad – vine tomatoes, capers,
and thyme
80 Miso Cauliflower Steak – sweet and savoury
glaze, leeks, sesame
70 Coconut Fern Tip Salad – bumbu dressing
110 Potato Purée – gratinated with three cheeses
Triple-Cooked Rustic Potatoes – tossed in truffle
scented oil and parmesan
110
90 Mexican-Style Grilled Sweet Corn – feta and
Smokey chili aioli, jalapeño
90 Caramelized Baby Carrots – pumpkin seed pesto,
chivesJasmine Rice – steamed with turmeric and
coconut, topped with fried shallots
70
EAT
Citrus Olives & Fine Cheese A moreish mix of Kalamata and Sicilian olives paired with a Kalimantan semi hard
cheese, drizzled in citrus-infused olive oil.
85
Jamon Montanera Imported delicate Iberian ham accompanied by a sweet basil-infused melon preserve.340
Kutai mussels escabeche Roasted capsicum, sun-kissed cherry tomatoes, pearl onions, fresh tarragon.150
200 House-Hung Bresaola Angus beef eye of round, red-wine aged for five weeks, served with bread-and-butter pickled
zucchini and rich Wagyu butter.
210 Nikkei Salmon Ceviche Fresh Norwegian salmon dressed in umeboshi-yuzu, complemented by galangal-sunflower
caramel.
170 House-Hung Pancetta Ten-week-cured Danish pork pancetta enhanced with notes of chili, orange, and fennel.
A bold combination of miso-glazed eggplant, beetroot pesto, aged semi-hard cheese, sun-dried tomatoes,
pickled shallots, and a creamy tahini-miso dressing.
280
Burrata con Anatra
Creamy burrata paired with house cured duck prosciutto, heirloom tomatoes, fresh basil, balsamic glaze, and
toasted sourdough. Finished with an olive and garlic crumble for added texture.
250
Quinoa Verde
A vibrant medley of seasonal greens, red quinoa, toasted seeds, and roasted red onion vinaigrette. Perfectly
balanced and wholesome.
160
Add chicken or tuna confit for extra indulgence +30k
FRESH & HEARTY TABLE SALADS
Apple & Strawberry Crumble Tart
Warm buttery apple tart with almond
praline crumble, paired with strawberry gel,
vanilla pod gelato, and a delicate almond
crunch.
110
Tiramisu Unveiled
A decadent masterpiece from KU DE TA, featuring
silky mascarpone, coffee-soaked sponge, and a
whisper of cocoa. A reimagined classic designed to
impress.
110 Valrhona Glazed Vanilla Cheesecake
Velvety Valrhona chocolate-glazed vanilla
cheesecake, with blood orange jub jub,
orange marmalade gel, yuzu gelato, and
tangerine glass.
110
Sorbets Assortment
A refreshing selection of four house-made fruit
sorbets, each capturing the vibrant essence of
tropical flavors.
80
SWEET TREATS
PRICES ARE SUBJECT TO 10% GOV, TAX & 8% SERVICE. PRICE ARE QUOTED IN ‘000’ RUPIAH
580 Balinese Spiced Pork Neck - 500g
Marinated in aromatic base gede, served with crispy pork crackling, rich gravy, and vibrant sambal matah.
450 Ras el Hanout Spiced Whole Juvenile Octopus
Served with a preserved lemon labneh sauce, coriander, garlic confit oil.
900 Seaside Seafood Grill
A fresh medley of line-caught fish, tiger prawn, salt-and-pepper squid, and confit octopus, paired with charred
lemon and salbitxada sauce.
820 8-Hour Mechoui Lamb Shoulder - 500g
Slow-roasted to perfection, finished with harissa, creamy labneh, golden dukkah, and warm grilled saj bread.
1.500 Angus Chateaubriand Roast - 500g
A succulent tenderloin roast, served with a rich Café au lait sauce, fragrant thyme, rosemary, sea salt.
Certified Black Angus, Campbell, AUS, MB 3-4, 200+ days grain-fed.
250 Chili Cheese Rock Lobster - Please ask your server for available sizes
Fresh rock lobster, gently tossed in a chili cheese sauce and baked to perfection in the Josper oven.
Garnished with freshly chopped parsley, fresh lemon, chili flakes.
100g|
WOODFIRED FOR SHARING
Perfectly crafted dishes, thoughtfully prepared over a wood fire, designed to be shared and enjoyed together.
Note: Please allow 30–45 minutes for cooking and resting.
SIDES
choose 3 for 210k
90 Roasted Capsicum Salad – vine tomatoes, capers,
and thyme
80 Miso Cauliflower Steak – sweet and savoury
glaze, leeks, sesame
70 Coconut Fern Tip Salad – bumbu dressing
110 Potato Purée – gratinated with three cheeses
Triple-Cooked Rustic Potatoes – tossed in truffle
scented oil and parmesan
110
90 Mexican-Style Grilled Sweet Corn – feta and
Smokey chili aioli, jalapeño
90 Caramelized Baby Carrots – pumpkin seed pesto,
chivesJasmine Rice – steamed with turmeric and
coconut, topped with fried shallots
70
EAT
Citrus Olives & Fine Cheese A moreish mix of Kalamata and Sicilian olives paired with a Kalimantan semi hard
cheese, drizzled in citrus-infused olive oil.
85
Jamon Montanera Imported delicate Iberian ham accompanied by a sweet basil-infused melon preserve.340
Kutai mussels escabeche Roasted capsicum, sun-kissed cherry tomatoes, pearl onions, fresh tarragon.150
200 House-Hung Bresaola Angus beef eye of round, red-wine aged for five weeks, served with bread-and-butter pickled
zucchini and rich Wagyu butter.
210 Nikkei Salmon Ceviche Fresh Norwegian salmon dressed in umeboshi-yuzu, complemented by galangal-sunflower
caramel.
170 House-Hung Pancetta Ten-week-cured Danish pork pancetta enhanced with notes of chili, orange, and fennel.